Created using 80% bittersweet apples and 20% acid apples from trees grown in clay and Oxford Marl soil, the apples are harvested from September to November before being mixed, crushed and pressed ready for fermentation. They are then twice distilled over six months later to create such a decadent Calvados that can be best enjoyed as a digestif.
Sweet, floral and citrus with a dash of spice.
Honeyed with roasted spice sweetness and gamey aromas.
Powerful with lots of intensity.
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